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The season special class in March is; Yakigashi Special Class! This class is designed to make gateaux that are rather easy to prepare and to be transported for the coming school holiday and Ramadan period!

The first menu is Coffee pound cake with walnuts. I am glad to be sharing this recipe with those of you who like drinking coffee^^. Most of my pound cake recipe uses sugar-butter method, but we bake this pound cake in a different way. We will be using coffee powder for the pound cake.

The scent coming out from the oven is so… nice!

The second item is Blueberry Cheese Tart. The parts are consisted of; pate a sucre, creme d’amande, blueberry jam, creme double and crumbs. If you have stored pate a sucre and creme d’amande in the fridge, this cake can be baked with almost no work!

We will also bake a coffee flavoured cookie. This is an icebox cookies so you can prepare big portion and store them in the freezer, and bake only when you want to!

Hi there! Today I would like to post March 2017 class schedule! (Here is the class Calendar)

March 3rd is Children’s day in Japan for girls, called “Ohinamatsuri“. Japanese families with daughters put up Ohinamatsuri dolls in their houses for a month, and celebrate with special dishes such as chirashi-sushi, clam soup and strawberry cake. Each of the dish and ingredients have special meaning. For instance, having clam (hamaguri) in the soup is a wish for the girl to find her perfect soulmate, like the two identical shells of a clam!

I also put out Hinamatsuri dolls for my daughter in early February ^^.

To celebrate this event, I would like to make Fraisier, a French style strawberry cake. I also am conducting Yakigashi Special class, since school holiday is coming soon. The simple and delicious yakigashi will fill you and your family’s stomach! I believe that this can also be one of the options for the coming Ramadan baking season too!

*For details of this class, kindly refer to my previous blog post Sachertorte & Apricot Sable. This is an one time repeat lesson so please don’t miss out!

DATE: March 12th (Sun.) 1:00pm-4:30pm* Re-scheduled from 11th March.

FEE:RM200 (RM159 for members)

4. Yakigashi Special – Season Special Class-

*Coffee Walnuts Pound cake

*Blueberry Cheese Tart

*Coffee Nuts Cookie

This is my first time introducing you to some coffee flavoured cake and cookies! The tasting session will be with coffee (of course, I can also make you tea), so the graduates with “Coffee & Macaron Master Course” please help me make hand-dripped coffee in the class ^c^!

DATE: March 18th (Sat.) 11:00am-3:00pm – FULL

March 29th (Wed.) 11:00am-3:00pm

FEE:RM250 (RM195 for members)

If you are interested in joining the class, kindly email me at caramelmoko@gmail.com (Tomoko).

Last weekend I had Coffee & Macaron Making Master Course, day 1. One of my students who was back on holiday from Australia (yes, my students are international ^^*!), has kindly bought me some coffee beans from where she lives – in Melbourne. The shop name is called Seven Seedsand seems to be handling various types of coffee beans / Specialty coffee beans. They roast themselves too!

The packaging and the cards that were slipped together explained how much they care about the beans they carry and the passion to transfer their thoughts to consumers. I like that! The one I had was Seven Seeds Espresso Blend, and beans were from Ethiopia Yirgacheffe, Colombia and Brazil. Taste like: Plum, Raspberry, Caramel (according to their notes).

During the class, I shared beans that I got from from Jason BSC – Brazil Santos, Ethiopia Yirgacheffe, Kenya AA, Papua New Guinea, Indonesia Mandheling, and Guatemala Antigua. These are more commercial beans and it’s good to compare how different region beans taste differently. Each bean has different characteristics, and you can tell such characters the most when you actually brew them together. We also tasted above Specialty coffee in Hario hand-pouring, although the beans are suited for espresso based drink.

The coffee and cafe culture in Malaysia is expanding in the last couple of years, and I feel that we have more options and luxury to choose our coffee. We are lucky to see this with our eyes, and I hope that the industry will grow more in the future!

We are having our Coffee & Macaron Master Course this weekend! This two day course comes with a certificate of completion from Caramel Factory.

This class is for you to deepen your knowledge on coffee and macaron making, and hopefully give you more joy in visiting cafes and making coffee and macarons on your own^^.

You will be learning all about the history of coffee, how coffee beans are harvested and roasted, and how different regions of coffee beans vary in size, flavour, etc. You will also be brewing coffee by Hario hand-dripper, as well as an espresso machine, syphon machine, mocha pot and other coffee making tools. It is a fairly comprehensive beginner’s guide to specialty coffee making!

As for macaron making, you will be learning over 12 kinds of macarons in two sessions, by both Italian meringue and French meringue way. We’ll using high quality ingredients such as Belgium chocolate, French vanilla paste, Japanese green tea powder, and french fruits puree. Some of the flavours that I’ll be teaching are: Vanilla Rose macaron, Royal Milk Tea macaron, Passion Chocolate macaron, and many more!

Hi there! I hope everyone has had a good Raya holidays. After a relaxing week, it’s back to work at the kitchen testing out some new recipes and refining old ones:) Today I would like to post our August 2016 class schedule.

It’s in the midst of summer in Japan ^^, so I am introducing a cooling desert called Valencia, which is one of the specialty of the renowned patisserie Sadaharu Aoki!

Coffee & Macaron Course is an intensive 2-day course designed for students that are interested in mastering the art of making macarons and coffee brewing (focusing on hand-dripping). For more details of this course kindly refer to my blog post; Coffee Making and Macaron Master Course!

As for the date and fee;

DAY 1: July 31st (Sunday) 10:30am-5:00pm

DAY 2: August 7th (Sunday) 10:30am-5:00pm

FEE: Promotion RM990 (original price RM1,290) – 3 more seats left!

*It’s a full day course with 30 minutes lunch break. We will make various types of macarons (more than 12 kinds) over these 2 days. Each session will start with macaron making and you will learn about coffee in the 2nd half of the day tasting delicious macarons and coffee. It’s a fun class and I am looking forward to having good time with you!

As for me, I had classes on Saturday and Sunday so enjoyed baking with my students (Thanks for coming to my class)! Saturday class was Japanese Souffle Cheesecake and Sunday class was Pistachio Pound Cake. I had some extra cakes from my classes, so enjoyed them with cup of coffee over the weekend! Yum yum…

And today, I went to my favourite cafe BEAM with my family. We had Cafe Latte. Oh… their coffee is still the best for me in KL!

I also ordered this Green Tea Waffle with Vanilla ice and fruits… I might have over eaten… I need to exercise, haha!

Located right in the heart of Shibuya, Bear Pond Espresso, is also worth visiting. It’s not really a Specialty coffee bean place but is specialized in espresso.

The photo is not allowed inside the shop, so I show you the outside^^. We ordered their Espresso and Cappuccino for take away. It was really nice! The coffee was freshly roasted at their shop so we bought back a packet of beans as well!

I have been making lattes with their house blend in my home espresso machine and it taste very nice, well grounded, fruity and not too bitter:)

Sarutahiko Coffee @ Ebisu

Ebisu, 1 stop away from Shibuya on train, there is this another excellent coffee shop called Sarutahiko Coffee.

This shop is very small with a few tables and high chairs, and my family could barely fit in… (my husband had to carry our son on carrier while I squeezed in one person space with my daughter), but their service and coffee was excellent that everything was alright! We went on a rainy day and the shop lady helped us put the stroller outside and fold the umbrella. I know that Japanese hospitality is quite good, but this shop was beyond our expectations. I bet regulars come back because of this.

Like these two senior men.

Excuse me on this photo shot, but I couldn’t help taking them because it was such a heart warming scene of two men, one with a retro hat, chit-chatting over a cup of coffee before they start the day. Sometimes the customers add the scenes to the coffee shop and makes the whole experience nice and memorable.

We ordered their specialty Iced coffee in hand-dripping style. You can see the pour over tools in front of the man in the second photo. Their house roast is rather dark and is suited for iced coffee and it was really nice!

We visited a couple more coffee shops but these are the Specialty Coffee Shops we went. I enjoyed the beans we brought back from Japan, and some with my students! I hope to visit back some of the shop and other coffee shops in my next Japan trip!